Gluten-Free Seed Bread [Recipe]
I’ve been eating a gluten-free diet for a few years now and it’s honestly become so routine to me now that I hardly notice or remember what it was like to have gluten in my diet. It wasn’t always this way though, and I experimented many times over the years with taking gluten out, bringing it back in, thinking it made a huge difference, not being convinced that it really did anything etc. It’s been about a 15 year journey with chronic illness and autoimmunity for me and I’ve learned A LOT about my body and what works for it in the process as I’m sure anyone reading can relate to!
Changing our diets or any habit in our lives can feel challenging at first. This is normal! When coaching clients through dietary shifts, one of the first pieces is trying to find substitutes or “upgrades” for things you know and love already. This seed bread (based on the Adventure Bread recipe from David Lebovitz) is an amazing substitute for a regular piece of toast and great to top with avocado, turkey slices, honestly….anything you want!
The nuts and seeds provide great vitamins and nutrients combined with fiber to support a healthy digestive system so it’s a real upgrade from a piece of bread high in refined carbohydrates. It’s all held together without flour with the magic of psyllium seed husks! Psyllium seed husks contain both soluble and insoluble fiber. The soluble fiber dissolves in water and soothes the digestive tract with its mucilaginous properties, while the insoluble fiber acts like a broom to sweep the the colon.
My family loves this bread and I make a loaf every 1-2 weeks to have on hand! I really hope you enjoy it!
Gluten free seed bread
Dry Ingredients
2 1/4 cups rolled oats*
1 cup sunflower seeds, hulled (optional to toast)
1/2 cup pumpkin seeds, hulled (optional to toast)
3/4 cup walnuts, coarsely chopped (optional to toast)
3/4 cup flax seeds
1/3 cup psyllium seed husks
3 tablespoons chia seeds
2 teaspoons fine sea salt
Wet Ingredients
2 tablespoons maple syrup or honey
1/4 cup olive oil
2 1/2 cups water
*I have made a version of this bread without the oats before and it’s a lot more dense but really delicious! You may have to adjust the amount of liquid you use for the “dough” if omitting the oats.
Directions
It’s optional to toast the sunflower seeds, pumpkin seeds and walnuts to add more flavor to your bread. To do this preheat your oven to 350ºF (180ºC.) Spread the sunflower and pumpkin seeds and walnuts on a baking sheet and toast until they start to brown (about 10-15 minutes).
Mix together all of the dry ingredients into a large bowl.
Stir in the maple syrup or honey, olive oil and water. (I have made loaves before without syrup or honey and they turned out great as well!)
Use your hands to work the “dough” you’ve created to make sure everything is combined.
Line a loaf pan with baking paper. Spoon your dough into the loaf pan and smooth out the top.
Place this in the fridge to chill for at least 2 hours or overnight.
Remove the bread from the refrigerator and let it come to room temperature. Put a rack in the middle of the oven and preheat to 400ºF (200ºC.) Bake the bread for 1 hour. Take it out and let cool on a cooling rack for at least 2 hours. It will be temping to cut into it but allowing it to fully cool and settle before cutting into it makes it a lot better and more formed!
Slice and toast bread. Top it with grass-fed butter, avocado, turkey meat, hummus, honestly, you NAME it!
Enjoy and leave me a comment about how you liked it!
If we haven't met before, I'm Christina Tidwell, founder and owner of Live Well with Christina. I'm so excited that you're here and have begun to delve into your health and wellness journey! Here at Live Well we help people with autoimmune disease take control of their health through nutrition, lifestyle shifts and personal empowerment.
If you suffer from:
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Symptoms of autoimmunity
Stress and overwhelm
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